CN111926051A - Oat peptide powder and preparation method thereof - Google Patents
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- CN111926051A CN111926051A CN202010660517.9A CN202010660517A CN111926051A CN 111926051 A CN111926051 A CN 111926051A CN 202010660517 A CN202010660517 A CN 202010660517A CN 111926051 A CN111926051 A CN 111926051A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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Abstract
The invention provides oat peptide powder and a preparation method thereof, wherein the preparation method comprises the following steps: dynamic extraction, enzymolysis, impurity removal, vacuum concentration, separation, sterilization and drying. The oat peptide powder obtained by biological enzymolysis has the unique advantages that: good water solubility, good stability, good emulsibility, low viscosity, easy digestion and absorption, low antigenicity and edible safety.
Description
Technical Field
The invention belongs to the technical field of oat deep processing, and particularly relates to oat peptide powder and a preparation method thereof.
Background
Oats are a year-old herbaceous plant belonging to the genus Avena of the family Gramineae, and are classified into two major types, namely a palea type and a naked grain type. Oats cultivated in other countries in the world are mainly of the hull type, and China is mainly of the naked grain type and is often called naked oats. The oat has rich and comprehensive nutritive value, has higher contents of protein, fat, vitamin E, dietary fiber, calcium, magnesium, iron, phosphorus and other mineral elements than other cereal crops, and has various physiological functions of reducing blood fat, cholesterol, blood pressure, blood sugar, oxidation resistance and the like.
At present, the oat products sold in China mainly comprise oatmeal, oat rice and oat flour, most of the oat products are primary processed products, the product form is single, and the added value is low. To change this situation, many food researchers in China have begun attempting to bioprocess oats. Modern nutritional studies have shown that proteins are absorbed mainly in the form of polypeptides after being absorbed by the human digestive tract. Compared with free amino acids, the bioactive polypeptide is digested more quickly and absorbed more by human body, and has higher nutritive value. Thus, biologically active polypeptides are of great interest to the food and nutritional and medical communities today.
Vegetable protein is an important source of bioactive peptide, and among them, soybean peptide derived from soybean protein is most widely researched, and in addition, the research reports of corn peptide are more. However, few studies have been reported at home and abroad on oat peptides with a relative molecular mass of less than 1000 Da. The oat peptide powder prepared by the method is wide in application, and can be applied to the fields of food, health-care products, cosmetics, medicines and the like.
Patent No. 200910241723.X entitled "an oat polypeptide and its preparation method and application" embodies that the extraction rate of oat polypeptide is low, and is currently only in experimental stage, and 75% ethanol solution is used for elution in the macroporous adsorption resin purification process, which increases the insecurity of operation and is not beneficial to industrial production.
Patent No. 201110296441.7, entitled "an oat peptide milk and its preparation method", through compounding oat peptide liquid with fresh milk, sucrose, etc., make good flavor and high protein oat peptide milk, but the oat peptide of the invention not only has good flavor, but also the protein extraction rate is high, can apply to multiple fields.
Patent numbers: 201210077339.2, named as an enzymatic extraction method of oat peptide, adopts ethanol solution to elute in the process of macroporous adsorption resin purification, increases the operational insecurity, and 89% of the obtained oat peptide has a molecular weight below 1500 Da. The oat peptide obtained by the invention is simple and safe to operate and suitable for industrial production, and 90% of the oat peptide has the molecular weight below 1000Da and relatively centralized molecular weight.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides oat peptide powder and a preparation method thereof.
The invention aims to provide a preparation method of oat peptide powder, which comprises the following steps:
(1) dynamic extraction: extracting defatted oat bran raw material by adopting a dynamic extraction tank, adding purified water, adjusting pH to 9-10, adding the raw material, heating to 90-100 ℃, carrying out constant-temperature micro-high-pressure extraction under the control of pressure of 0-0.05MPa, and discharging an extracting solution and material residues into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues into a hydrolysis tank from a soup storage tank, cooling to 52-56 ℃, adding compound enzyme for enzymolysis step by step for 3-4 hours, stirring at intervals in the enzymolysis process to ensure that the enzymolysis is uniformly and fully carried out, and inactivating the enzyme of the obtained enzymolysis liquid after the enzymolysis is finished;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 20-30% (w/v) to obtain a concentrated solution;
(5) separation: passing the concentrated solution collected in the step (4) through a high-speed tubular separator, and collecting separated clear liquid;
(6) and (3) sterilization: heating the clear liquid separated in the step (5) to 85-90 ℃, and keeping for 20-30min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the material liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, controlling the air inlet temperature at 190-. And finally, directly packaging.
Aiming at the step (2), the plant cell wall structure can be destroyed through enzymolysis treatment, so that the components in the cell are fully dissolved, and the purpose of improving the extraction rate is achieved, and the bioactive peptide produced by enzymolysis of protein not only has the advantages of high absorption speed of human body, low energy consumption and uneasy saturation, but also has various biological functions, such as: immunoregulation, bacteriostasis, etc. If the protein is not subjected to enzymolysis, only pure protein extraction is carried out, the final product is simply oat protein powder, the product is poor in taste and low in solubility, the dissolved solution is turbid, the absorption speed of a human body is low, and the yield is greatly reduced.
In step (3), the alkaline endoprotease, the flavourzyme and the pectinase are all conventional enzymes which are commonly combined with one another for use, but the combination modes are different, the control parameters are also different, and the actual effects are greatly different. According to the invention, through experimental design, the use type, the use amount and the addition sequence of the enzyme preparation are determined by combining the optimal use condition of the enzyme preparation and indexes such as product sense, protein and oligopeptide relative molecular mass less than 1000u of protein hydrolysate, the oat peptide powder obtained by the combination has the oat fragrance of the product, is slightly sweet in taste and accords with the taste of the public, and the physicochemical indexes of the oat peptide powder accord with enterprise standards. If one of the enzyme preparations is lacked or the other enzyme preparation is replaced, the extraction rate of the product is reduced, the taste is poor, and bitter and astringent tastes are shown. Meanwhile, the problems of incomplete enzymolysis and non-concentrated molecular weight distribution can be caused.
The invention is further configured that the compound protease comprises alkaline protease, flavourzyme and pectinase, and the adding sequence is as follows: adding alkaline protease 0.2-0.3 wt% and pectase 0.2-0.3 wt% of the raw materials, hydrolyzing for 1.5-2 hr, and adding flavourzyme 0.1-0.2 wt% of the raw materials.
The invention is further provided that in the step (1), the purified water is 12-15 times of the weight of the raw material.
The invention is further arranged that in the step (1), the time for carrying out the constant-temperature micro-high-pressure extraction is 3-4 hours,
the invention is further configured that in step (1), the substance for adjusting the pH is food grade sodium hydroxide.
The invention is further set in the step (1), the raw material is sieved before dynamic extraction, and the mesh size is larger than or equal to 40 meshes.
The invention is further configured that in the step (2), the enzyme deactivation mode of the enzymolysis liquid is as follows: heating the feed liquid to 85-90 deg.C, and maintaining for 15-20 min.
The invention is further provided that in the step (3), the stirring is carried out at intervals, specifically every 20-30min for 5-10 min.
The invention is further arranged that in the step (5), the concentrated solution collected in the step (4) is cooled to 50-60 ℃ and passes through a high-speed liquid separator, and the rotating speed reaches 16000 r/min. The device has good separation effect and is suitable for treating suspension or emulsion which is difficult to separate and has solid particle diameter of 0.01-100 microns, solid phase concentration of less than 1 percent and density difference between a light phase and a heavy phase of more than 0.01 kg/dm. The effect of clarification is achieved by separating impurities in the feed liquid.
The second purpose of the invention is to provide the oat peptide prepared by the preparation method.
The oat peptide powder obtained by biological enzymolysis has the unique advantages that:
(1) the water solubility is good. The small molecular weight and dissociable amino and carboxyl groups of the peptide increase the hydrophilicity, obviously improve the solubility and improve the taste and hardness of the protein food. At 25 ℃, the mass of the dissolved oat peptide reaches 99g when the oat peptide powder reaches a saturation state in 100g of water.
(2) The stability is good. The aqueous solution of the peptide has excellent thermal stability and storage stability, can still keep good solubility after being treated at high temperature for a long time, and is beneficial to producing oral liquid and beverage.
(3) The emulsifying property is good. Since the hydrophobic residue interacts with the oil, the hydrophilic residue interacts with the water, and hydrolysis exposes the hydrophobic residue embedded inside, increasing its adsorption capacity at the interface.
(4) The viscosity is low. The oat peptide with the concentration of more than 80 percent can still keep good fluidity, has good processing characteristics, and can adjust the texture of other foods.
(5) Is easy to digest and absorb. The polypeptide is directly absorbed in the form of small molecular oligopeptide, is quicker to absorb than single amino acid, is easier to absorb and utilize, and has high biological value.
(6) Low antigenicity and safe eating. The enzymolysis eliminates protein allergen, so that infants and adults easy to generate protein allergy have more edible choices.
Drawings
FIG. 1 is a flow chart of a preparation process of oat peptide.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
With reference to the process flow diagram of fig. 1, the preparation method of the oat peptide powder of the invention comprises the following steps:
(1) dynamic extraction: extracting defatted oat bran raw material by adopting a dynamic extraction tank, adding purified water, adjusting pH to 9-10, adding the raw material, heating to 90-100 ℃, carrying out constant-temperature micro-high-pressure extraction under the control of pressure of 0-0.05MPa, and discharging an extracting solution and material residues into a soup storage tank; the equipment carries out dynamic low-temperature extraction under the stirring condition, has full liquid-solid contact, is more beneficial to fully dissolving out the effective ingredients of the material, has high extraction rate, and can avoid the loss of the effective ingredients caused by the damage of high temperature and high pressure to the material structure.
(2) Enzymolysis: discharging oat extract and residue from a soup storage tank into a hydrolysis tank, cooling to 52-56 deg.C, adding complex enzyme for enzymolysis for 3-4 hr, stirring at intervals during enzymolysis to allow enzymolysis to be uniformly and sufficiently carried out, deactivating enzyme of the obtained enzymolysis solution, heating the solution to 85-90 deg.C, and maintaining for 15-20 min;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 20-30% (w/v) to obtain a concentrated solution; the concentration mode has the advantages of convenient operation, high heat transfer efficiency, full sealing, no foam generation, high evaporation speed and large concentration ratio, and is suitable for large-scale production and use.
(5) Separation: passing the concentrated solution collected in the step (4) through a high-speed tubular separator, and collecting separated clear liquid;
(6) and (3) sterilization: heating the clear liquid separated in the step (5) to 85-90 ℃, and keeping for 20-30min to achieve the sterilization effect; ensuring that the coliform bacteria/(CFU/g) of the final product detected by the second method in GB 4789.3 is less than 10, the total number of the detected colonies/(CFU/g) in GB 4789.2 is less than 1000, and the mould/(CFU/g) detected by the first method in 4789.15 is less than 10.
(7) And (3) drying: and (4) introducing the material liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, controlling the air inlet temperature at 190-. The equipment has high circumferential gas velocity in the drying chamber, short material retention time, effective prevention of material wall adhesion and heat-sensitive material deterioration, and can be dried into uniform powdery products at one time, thereby omitting the procedures of crushing, screening and the like; the bottom of the dryer is provided with a special cooling device and an air pressure sealing device, so that the material is prevented from deteriorating in a high-temperature area at the bottom; the final moisture content and the fineness can be effectively controlled, and the moisture content and the fineness of the product are ensured to be uniform through adjusting the feeding, the hot air temperature and the like. And finally, directly packaging.
Example 1
The invention provides a preparation method of oat peptide powder, which comprises the following steps:
(1) dynamic extraction: extracting a degreased oat bran raw material by adopting a dynamic extraction tank, adding purified water with the weight being 12 times that of the raw material, adjusting the pH to 9, adding the raw material, heating to 96 ℃, controlling the pressure to be 0MPa, carrying out constant-temperature micro-high-pressure extraction for 3 hours, and discharging an extracting solution and material residues into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues from a soup storage tank into a hydrolysis tank, cooling to 52 ℃, adding compound enzyme for enzymolysis step by step, wherein the compound enzyme comprises alkaline protease, flavourzyme and pectinase, and the adding sequence is as follows: firstly, adding alkaline protease and pectinase which are 0.2 percent of the weight of the raw materials, hydrolyzing for 2 hours, then adding flavourzyme which is 0.2 percent of the weight of the raw materials, performing enzymolysis for 2 hours, stirring for 5 minutes every 20 minutes in the enzymolysis process, uniformly and fully performing enzymolysis, deactivating enzyme of the obtained enzymolysis liquid after the enzymolysis is finished, heating the liquid to 87 ℃, and keeping for 17 minutes;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 30% (w/v) to obtain a concentrated solution;
(5) separation: cooling the concentrated solution collected in the step (4) to 52 ℃, passing through a high-speed tubular separator at the rotating speed of 16000r/min, collecting the separated clear solution, and ensuring that no impurity residue exists in the final product;
(6) and (3) sterilization: heating the clear separation liquid in the step (5) to 85 ℃, and keeping for 30min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the feed liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, and controlling the air inlet temperature at 210 ℃ and the air outlet temperature at 95 ℃ to obtain the oat peptide powder.
According to the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in appendix A of GB/T22729 (high performance gel filtration chromatography), the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in the oat peptide powder in the example is 85%.
The total nitrogen (calculated on a dry basis) of the oat peptide powder obtained in the embodiment is 7.0g/100g determined according to a first Kjeldahl nitrogen determination method in GB 5009.5.
The moisture content of the oat peptide powder obtained in this example was 5.0g/100g, as determined by the first direct drying method in GB 5009.3.
According to the measurement of the total ash content in the first method food in the ash content detection method GB 5009.4, the ash content of the oat peptide powder obtained in the embodiment is 3.5g/100 g.
Coliform bacteria/(CFU/g) detected by the second method in GB 4789.3 are less than 10, the total number of colonies/(CFU/g) detected by GB 4789.2 are less than 1000, and the mould/(CFU/g) detected by the first method in 4789.15 are less than 10.
Example 2
The invention provides a preparation method of oat peptide powder, which comprises the following steps:
(1) dynamic extraction: extracting a degreased oat bran raw material by adopting a dynamic extraction tank, adding purified water 13 times the weight of the raw material, adjusting the pH to 9.5, adding the raw material, heating to 93 ℃, controlling the pressure to be 0.03MPa, carrying out constant-temperature micro-high-pressure extraction for 3 hours, and discharging an extracting solution and dregs into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues from a soup storage tank into a hydrolysis tank, cooling to 53 ℃, adding compound enzyme for enzymolysis step by step, wherein the compound enzyme comprises alkaline protease, flavourzyme and pectinase, and the adding sequence is as follows: firstly, adding alkaline protease and pectinase, wherein the weight of the alkaline protease is 0.3% of that of the raw materials, the pectinase is 0.25%, the flavor protease is added after the raw materials are hydrolyzed for 2 hours, the raw materials are subjected to enzymolysis for 2 hours, the mixture is stirred for 10 minutes every 30 minutes in the enzymolysis process, the enzymolysis is uniformly and fully carried out, enzyme activity of the obtained enzymolysis liquid is inactivated after the enzymolysis is finished, the temperature of the liquid is raised to 90 ℃, and the liquid is kept for 15 minutes;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 30% (w/v) to obtain a concentrated solution;
(5) cooling the concentrated solution collected in the step (4) to 57 ℃, passing through a high-speed tubular separator at the rotating speed of 16000r/min, collecting the separated clear solution, and ensuring that no impurity residue exists in the final product;
(6) and (3) sterilization: heating the clear separation liquid in the step (5) to 90 ℃, and keeping for 20min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the feed liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, and controlling the air inlet temperature to be 200 ℃ and the air outlet temperature to be 90 ℃ to obtain the oat peptide powder.
According to the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in appendix A of GB/T22729 (high performance gel filtration chromatography), the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in the oat peptide powder in the example is 90%.
The total nitrogen (calculated on a dry basis) of the oat peptide powder obtained in the embodiment is 7.5g/100g determined according to a first Kjeldahl nitrogen determination method in GB 5009.5.
The moisture content of the oat peptide powder obtained in this example was 5.0g/100g, as determined by the first direct drying method in GB 5009.3.
According to the measurement of the total ash content in the first method food in the ash content detection method GB 5009.4, the ash content of the oat peptide powder obtained in the embodiment is 4.0g/100 g.
Coliform bacteria/(CFU/g) detected by the second method in GB 4789.3 are less than 10, the total number of colonies/(CFU/g) detected by GB 4789.2 are less than 1000, and the mould/(CFU/g) detected by the first method in 4789.15 are less than 10.
Example 3
The invention provides a preparation method of oat peptide powder, which comprises the following steps:
(1) dynamic extraction: extracting a degreased oat bran raw material by adopting a dynamic extraction tank, adding purified water with the weight being 14 times that of the raw material, adjusting the pH to 10, adding the raw material, heating to 90 ℃, controlling the pressure to be 0.05MPa, carrying out constant-temperature micro-high-pressure extraction for 3.5 hours, and discharging an extracting solution and dregs into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues from a soup storage tank into a hydrolysis tank, cooling to 54 ℃, adding compound enzyme for enzymolysis step by step, wherein the compound enzyme comprises alkaline protease, flavourzyme and pectinase, and the adding sequence is as follows: firstly, adding alkaline protease and pectinase, wherein the weight of the alkaline protease is 0.25% of that of the raw materials, the pectinase is 0.3%, the alkaline protease and the pectinase are added after hydrolysis is carried out for 1.5h, the flavourzyme is added, the weight of the flavourzyme is 0.15% of that of the raw materials, enzymolysis is carried out for 2h, stirring is carried out for 7min every 25min in the enzymolysis process, enzymolysis liquid is uniformly and fully carried out, enzyme activity of the obtained enzymolysis liquid is inactivated after the enzymolysis is finished, the temperature of the liquid;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 25% (w/v) to obtain a concentrated solution;
(5) cooling the concentrated solution collected in the step (4) to 50 ℃, passing through a high-speed tubular separator at the rotating speed of 16000r/min, collecting the separated clear liquid, and ensuring that no impurity residue exists in the final product;
(6) and (3) sterilization: heating the clear separation liquid in the step (5) to 86 ℃, and keeping for 25min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the feed liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, and controlling the air inlet temperature at 220 ℃ and the air outlet temperature at 100 ℃ to obtain the oat peptide powder.
According to the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in appendix A of GB/T22729 (high performance gel filtration chromatography), the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in the oat peptide powder in the example is 95%.
The total nitrogen (calculated on a dry basis) of the oat peptide powder obtained in the embodiment is 8.0g/100g according to the first Kjeldahl nitrogen determination method in GB 5009.5.
The moisture content of the oat peptide powder obtained in this example was 5.0g/100g, as determined by the first direct drying method in GB 5009.3.
According to the measurement of the total ash content in the first method food in the ash content detection method GB 5009.4, the ash content of the oat peptide powder obtained in the embodiment is 5.0g/100 g.
Coliform bacteria/(CFU/g) detected by the second method in GB 4789.3 are less than 10, the total number of colonies/(CFU/g) detected by GB 4789.2 are less than 1000, and the mould/(CFU/g) detected by the first method in 4789.15 are less than 10.
Example 4
The invention provides a preparation method of oat peptide powder, which comprises the following steps:
(1) dynamic extraction: extracting a degreased oat bran raw material by adopting a dynamic extraction tank, adding purified water 15 times the weight of the raw material, adjusting the pH to 10, adding the raw material, heating to 100 ℃, controlling the pressure to be 0.05MPa, carrying out constant-temperature micro-high-pressure extraction for 4 hours, and discharging an extracting solution and material residues into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues from a soup storage tank into a hydrolysis tank, cooling to 56 ℃, adding compound enzyme for enzymolysis step by step, wherein the compound enzyme comprises alkaline protease, flavourzyme and pectinase, and the adding sequence is as follows: firstly, adding alkaline protease and pectinase, wherein the weight of the alkaline protease is 0.2% of that of the raw materials, the pectinase is 0.2%, the flavor protease is added after the raw materials are hydrolyzed for 1.5h, the enzymolysis time is 2.5 h, the raw materials are stirred for 5min every 30min in the enzymolysis process, so that the enzymolysis is uniformly and fully carried out, enzyme activity of the obtained enzymolysis liquid is inactivated after the enzymolysis is finished, the temperature of the feed liquid is raised to 89 ℃, and the feed liquid is kept for 19 min;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 20% (w/v) to obtain a concentrated solution;
(5) cooling the concentrated solution collected in the step (4) to 60 ℃, passing through a high-speed tubular separator at the rotating speed of 16000r/min, collecting the separated clear solution, and ensuring that no impurity residue exists in the final product;
(6) and (3) sterilization: heating the clear separation liquid in the step (5) to 88 ℃, and keeping for 30min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the feed liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, and controlling the air inlet temperature to be 190 ℃ and the air outlet temperature to be 85 ℃ to obtain the oat peptide powder.
According to the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in appendix A of GB/T22729 (high performance gel filtration chromatography), the proportion of protein hydrolysate with the relative molecular mass of less than 1000u in the oat peptide powder in the example is 90%.
The total nitrogen (calculated on a dry basis) of the oat peptide powder obtained in the embodiment is 8.2g/100g according to the first Kjeldahl nitrogen determination method in GB 5009.5.
The moisture content of the oat peptide powder obtained in the example was 5.5g/100g, as determined by the direct drying method according to the first method in GB 5009.3.
According to the measurement of the total ash content in the first method food in the ash content detection method GB 5009.4, the ash content of the oat peptide powder obtained in the embodiment is 4.5g/100 g.
Coliform bacteria/(CFU/g) detected by the second method in GB 4789.3 are less than 10, the total number of colonies/(CFU/g) detected by GB 4789.2 are less than 1000, and the mould/(CFU/g) detected by the first method in 4789.15 are less than 10.
In addition, the appearance and taste detection modes of the oat peptide prepared by the invention are as follows:
appearance: an appropriate amount of the oat peptide sample prepared in the above example was placed in a clean white porcelain dish, and the color and shape thereof were observed under natural light. The oat peptide powder is light yellow or yellow, is powdery solid and has no visible foreign matters.
And (3) taste: putting 2g of the sample into a clean beaker, preparing into a 1% solution with 200ml of warm boiled water, smelling the smell, and gargling with warm boiled water to obtain the taste of the product. Has good flavor, oat fragrance and sweet taste.
The oat peptide powder obtained by the preparation method can be further added into other products to be made into products in various forms, such as food, health products, cosmetics, medicines and other fields, opens up a new way for high value-added conversion of oat, and provides a theoretical basis for deep development and utilization of multifunctional nutritional food.
2g of the oat peptide powder prepared in the above embodiment is taken, dried for 4 hours in a moisture meter at 105 ℃, and then the dried oat peptide powder is dissolved in water at 50 ℃ and still can be completely dissolved without impurities. After the 3% oat peptide aqueous solution is placed at 5 ℃ for 12 hours, the solution is still clear and transparent, and no precipitate is separated out, which shows that the oat peptide powder prepared by the invention has good stability.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the oat peptide powder is characterized by comprising the following steps:
(1) dynamic extraction: extracting defatted oat bran raw material by adopting a dynamic extraction tank, adding purified water, adjusting pH to 9-10, adding the raw material, heating to 90-100 ℃, carrying out constant-temperature micro-high-pressure extraction under the control of pressure of 0-0.05MPa, and discharging an extracting solution and material residues into a soup storage tank;
(2) enzymolysis: discharging the oat extract and the material residues into a hydrolysis tank from a soup storage tank, cooling to 52-56 ℃, adding compound enzyme for enzymolysis step by step for 3-4 hours, stirring at intervals in the enzymolysis process to ensure that the enzymolysis is uniformly and fully carried out, and inactivating the enzyme of the obtained enzymolysis liquid after the enzymolysis is finished;
(3) removing impurities: removing residues from the enzyme-inactivated enzymolysis solution by a horizontal spiral sedimentation centrifuge, completely separating residues and liquid in the enzymolysis solution, and collecting and filtering clear solution;
(4) and (3) vacuum concentration: concentrating the collected clear filtrate by a multi-effect vacuum concentrator to increase the solid content in the filtrate to 20-30% (w/v) to obtain a concentrated solution;
(5) separation: passing the concentrated solution collected in the step (4) through a high-speed tubular separator, and collecting separated clear liquid;
(6) and (3) sterilization: heating the clear liquid separated in the step (5) to 85-90 ℃, and keeping for 20-30min to achieve the sterilization effect;
(7) and (3) drying: and (4) introducing the material liquid reaching the sterilization effect in the step (6) into a flash evaporation dryer, controlling the air inlet temperature at 190-.
2. The method for preparing oat peptide powder of claim 1, wherein the compound protease comprises alkaline protease, flavor protease and pectinase, and the addition sequence is as follows: adding alkaline protease 0.2-0.3 wt% and pectase 0.2-0.3 wt% of the raw materials, hydrolyzing for 1.5-2 hr, and adding flavourzyme 0.1-0.2 wt% of the raw materials.
3. The method for preparing avenanthramide powder according to claim 1, wherein purified water is 12-15 times the weight of the raw material in the step (1).
4. The method for preparing oat peptide powder of claim 1, wherein the extraction time at constant temperature and under slight high pressure in step (1) is 3-4 hours.
5. The method for preparing avenanthramide powder according to claim 1, wherein the substance for adjusting pH in step (1) is food grade sodium hydroxide.
6. The method for preparing the oat peptide powder according to claim 1, wherein in the step (1), the raw material is sieved to be larger than or equal to 40 meshes before dynamic extraction.
7. The method for preparing oat peptide powder of claim 1, wherein in the step (2), the enzymatic inactivation mode of the enzymatic hydrolysate is as follows: heating the feed liquid to 85-90 deg.C, and maintaining for 15-20 min.
8. The method for preparing oat peptide powder of claim 1, wherein in the step (3), the stirring is carried out at intervals, specifically every 20-30min for 5-10 min.
9. The method for preparing oat peptide powder of claim 1, wherein in the step (5), the concentrated solution collected in the step (4) is cooled to 50-60 ℃ and passes through a high-speed liquid separator, and the rotating speed reaches 16000 r/min.
10. An avenanthramide produced by the method according to any one of claims 1 to 7.
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